Pellicle on Salmon

Discussion in 'Fish' started by smokerfromhi808, Oct 10, 2014.

  1. Hi everyone,

    Going to smoke my first atlantic salmon soon and still debating on a yoshida sauce marinate with ginger and red chili pepper flake or a dry brine consisting of brown sugar and non iodized salt with garlic and onion powder for a 6-8hrs.

    My main concern is after the brining process and patting them dry how long do i need or can i leave the salmon out? I live in Hawaii and right now its rather humid and hot (even in the morning).

    Any advice would be appreciated.
     
  2. mmaquillan

    mmaquillan Newbie

    You can put a fan on it and wait until there is a good completed glaze over all of it. That will keep in the fat. Don't let it get hotter than 135 degrees when you smoke it. Good luck.
     
    smokerfromhi808 likes this.
  3. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

     

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